Is this the cutest thing I’ve ever made? I almost forgot to blog this adorable recipe. I don’t know what came over me but one day I woke up and asked myself, what happens if I put focaccia in a muffin tin? And these fabulous Focaccia Muffins were born!

Now you can absolutely make all rosemary (classic) focaccia muffins here but you can also easily top them with assorted toppings. I did half rosemary and half caramelized onion, though I should confess, some onion pieces did burn. Pile the onion high (rather than spread out) to prevent this.

Even with a few crispy bits, the caramelized onion was still the best focaccia I’ve ever eaten! My loaded focaccia toppings (pesto, mozzarella, tomato) would also be delicious here or you could try olives. The possibilities are endless because every muffin could have a different topping!

Like all focaccia, these don’t have a long shelf life but they are absolutely delicious the day you make them and perfectly good the next day. I hope you love these as much as I do!

Focaccia Muffins

1 3/4 cup warm water (100-110 degrees F)
1 packet active dry yeast (not instant)
1 Tbsp sugar
5-6 cups flour
1 Tbsp salt
1/2 cup olive oil
Fresh rosemary, sea salt
Optional: 1 large onion, 4 Tbsp butter

1. Whisk together yeast and sugar with warm water in a small bowl until dissolved. Let sit for ten minutes or until foamy. If yeast is not foamy, start over.
2. Whisk together five cups of flour with 1 Tbsp of salt in the bowl of a stand mixer. Add yeast mixture and 1/2 cup olive oil and mix with the dough hook attachment on low speed until the dough comes together. Add additional flour if the dough is too sticky. Mix on medium speed for 5-6 minutes until the dough is smooth.
3. Knead the dough by hand on a flour surface until it comes together in a ball.
4. Coat the inside of the mixing bowl with a bit of olive oil and return dough to bowl. Cover with a damp towel and place in a warm place, like a sunny windowsill, for 1-2 hours or until the dough has doubled in size.
5. Optional: if making half caramelized onion muffins, melt butter in a saucepan, add sliced onion, and cook low and slow until ready to assemble.
6. Coat 1.5 muffins tins with olive oil. Pinch dough into 1/4 cup amounts and place in muffin tin cavities. Let dough rise until doubled, about one hour.
7. Preheat the oven to 425 degrees.
8. Sprinkle focaccia with at least 1 Tbsp course sea salt and chopped rosemary and, if using, caramelized onions. Pile the onions high so they don’t burn. Drizzle with a bit of olive oil and pop in the oven for 10-15 minutes or until golden brown.
9. Let cool in the pan for 5 minutes, then enjoy.